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The authentic Greek salad is a fresh and crispy mix of cucumber, tomato, bell pepper, and onion, with a handful of rich Kalamata olives. This salad is a different creature than the salad based around leafy greens and lettuce we’re accustomed to. It’s very refreshing, dressed only in olive oil, a little lemon juice, and vinegar. You can place a slice of feta cheese on top, or leave it off for the vegan version.
Wash cucumber under cool running water. Cut in half lengthwise and then cut crosswise into thin slices.
Wash and roughly chop the tomatoes.
Peel and thinly slice the onion.
Wash and thinly slice the bell pepper.
If the olives have pits, press with your thumb or flat side of a knife to crack open the skin. Use your fingers to pull open the flesh, exposing the pit. Remove and discard the pit. Roughly chop the olive flesh.
Into a medium mixing bowl, combine the following:
Gently toss ingredients to mix.
Give the dressing a quick stir.
Drizzle the dressing over the vegetables and sprinkle with oregano. Toss the salad to combine and coat veggies with dressing.
Divide salad into serving bowls. Optionally, top each bowl with a slice of feta.
Serve and enjoy!
Note: make this dish vegan by leaving off the feta cheese.